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Why You’ll Love My Recipe
These cheesy Sausage Balls are a perfect appetizer to whip up for a Superbowl Party or holiday gathering. They’re easy to make and ready in under half an hour! Try adding them to your finger food line up this holiday season.
Try making your own Homemade Bisquick™ to use in this recipe. Add some Fried Pickles or Party Pinwheels to your appetizer buffet. For more ideas, check out these 10 Easy Holiday Appetizers Everyone Will Love.
Reader Review
I’ve made this recipe, as written, several times and they are so good.
Karlynn’s Recipe Notes
- Skill Level: This recipe is incredibly easy, especially if you make use of a stand mixer. Bonus: You don’t have to get many dishes dirty, so cleaning up afterward will be easy too.
- Total Time: These sausage balls will take you approximately 25 minutes to prep and bake. That’s almost as quick as frozen appetizers that you could find at the store.
- Variations: You can use a different type of ground meat, like ground chicken or turkey. Add some Italian Seasoning. Try a mild mozzarella, a zingy aged cheddar, or a Monterey Jack with hot peppers instead of regular cheddar cheese. There are so many options here. Try pairing these meatballs with a Chili Cheese Dip or some Sweet Chili Sauce if you like spice. Or make some Homemade Ranch Dressing if you like a mellower sauce for dipping.
- Tools Needed: For this recipe, you’ll need a baking sheet, and a mixing bowl or stand mixer. Parchment paper or a silicone baking mat would be handy for keeping the balls from sticking to the pan. You might also like to have a cookie scoop on hand to make perfectly round meatballs.
What You’ll Need For Ingredients
Ground Pork Sausage: Plain, spicy, or seasoned. Use whatever you like best.
Bisquick: You can use brand name, generic, or homemade biscuit mix.
Shredded Cheese: A sharp, aged cheddar will give the most flavour, but you can use whatever you like best.
Chives: These are optional but delicious.
How To Make Sausage Balls
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat your oven to 350 °F.
- Mix the ingredients together and roll the mixture into 24 golf ball-sized balls. Space evenly on baking sheet.
- Bake for 20-25 minutes.
Karlynn’s Tips and Tricks for making Sausage Balls
Make it Easier: If you have a stand mixer, try mixing your ingredients up in there. You’ll save yourself some work and get an evenly-mixed meatball mixture.
Make Your Own: Do you know how easy it is to make your own biscuit mix? Try this recipe for Homemade Bisquick™ and find out all the different ways you can use the mix.
Pairing Suggestions: Make some Tzatziki Sauce or Beer Cheese Sauce to dip these meatballs in. Try Cranberry Jalapeno Dip if you like a bit of heat. Serve these sausage balls with an assortment of other appetizers, or make with your favourite side dish for a whole meal.
Storage Instructions
Fridge: Cooked meatballs will be fine in the fridge for 3-4 days in a sealed container.
Freezer: Freeze uncooked meatballs spread out on a layer of parchment paper and then put in a freezer safe bag or container once firm. Defrost and cook as needed. Cooked meatballs can be frozen and reheated later on as well. They will probably hold together fine without freezing separately.
Safe Cooking Temperatures
Both Health Canada and the USDA recommend an internal temperature of 71°C (160°F). Use a meat thermometer to be sure.
More Delicious Bisquick Recipes
Biscuit mix is great for so many different things!
Try Bisquick™ Waffles , Blueberry Muffins, or Cinnamon Rolls for an easy breakfast.
Make some Bisquick Dumplings to add to your favourite soup.
For an easy dessert, check out this recipe for Bisquick™ Strawberry Shortcake.
Meat, cheese, and biscuit mix in ball form. How can you go wrong? Try making these sausage balls for your next party and let me know how they turn out.
Happy Cooking!
Karlynn
Sausage Balls Recipe (Classic Bisquick Sausage Balls)
Video
Ingredients
- 1 pound sharp Cheddar cheese, shredded
- 1 pound ground pork sausage
- 2 cups biscuit baking mix, (Bisquick)
- 1 tablespoon freeze dried chives, ( optional)
- ¼ cup milk, (if needed)
Instructions
- Preheat your oven to 350 °F.
- In a large bowl (or in your standing mixer bowl), combine the ground sausage, biscuit baking mix and shredded cheese and chives.
- Form into 24 golf ball sized balls and place on baking sheets.
- Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely.
- Remove and serve hot!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
bruce says
Adding milk was clever, but i use butter …prefer it to be softened, but saw what jennifer garner did by grating the cold butter, it does the same thing….more the merrier…i even butter the crap out of my cookie sheet before baking…
all that snow ?….that’s why i left Regina Saskatchewan for Louisiana …see snow maybe…..once a decade….hahahha..FINE BY ME ….
keep cookin lady ..!!!
Jillian says
My mom made these the last time I visited her and they were so good I had to come and comment. Totally making her make them for Christmas, I mean I could make them … but Mom does everything better.
Deane says
Love this comfort food. Makes a great quick grab and go breakfast….OR …late night snack. Used shredded cheese in my last batch (wanted to use up the extra cheese in the fridge). Couldn’t figure out why they came out so dry and spongy. Never again. Thanks for the hint!
Jean Brooks says
I just make my own sausage meat. Instead of taking sausage out of the casings.
Linda says
Mine turned out very greasy. I am not sure I can them. What did I do wrong?
BDG's Kitchen says
I used the same Basic Recipe, but i Added in Diced White Onion, Diced Jalepinos, And My Kitchen Aid Mixer, Worked wonders, Made mine about Duck egg size
Ill use Gloves Next time.
I need to add in more Earthy Hearty Flavors, and Spice it up Alot!!!! Using Ghost Peppers, Seeing how im the only one that eats the sausage balls
But i will use Yalls Idea on My Regular Meat balls that every one else will eat
Thank yall Soo Much,
Im Down in Deep East Texas
Jay says
For awhile now we’ve been using the red lobster cheddar bay biscuit mix and seasoning packet that comes with it, in place of regular flour. Ridiculously good!!
Sarah says
GAME CHANGER!!!! Doing this!!
Bonnie Loomis says
Been making sausage balls for years and it’s always been hit or miss as I never can locate the recipe and I’m flying by the seat of my pants as far as proportions. Tonight I needed to make some to take to a friend’s house and hit or miss wasn’t going to work for me so I looked up the recipe and found this one. They turned out great because of two hints that I had never been aware of: 1) shred your own block of cheese and do not use the packaged shredded cheese. The block cheese has more moisture than the packaged cheese and, 2) use a mixer. Sounds like a no-brainer but I had always mixed the sausage, cheese, and Bisquick by hand which resulted in the hit-or-miss sausage balls in addition to making it so much more difficult. The end result this evening was perfect sausage balls that I can confidently take to my friend’s house for serving.
Karlynn Johnston says
Bonnie, I am SO glad to hear this! Happy Easter!
StLindaHouz says
5-Star rating due to the overwhelming anticipation of eating these!
Using my favorite local Italian sausage, Italian cheeses and Cheese Garlic biscuit mix.
Will report back with the results…I can’t wait!!
Brenda Davidson says
Finalyfound the recipe Ideas wanting.Thank you.
Kay says
As I am from the south, I used buttermilk instead of milk. Fantastic! Never added any liquids to sausage balls before reading this recipe, definitely an improvement.
Denise Flournoy says
Perfect, easy, and deliciious just follow the recipe. I did not add or change a thing. Just mixed by hand and they do freeze well.
Brenda says
Try them with green chilis or finally chopped sweet peppers.
David Skelton says
LOVE these!!! My mom used to make these only at Christmas time, and now I’m making them every 2 weeks!!
Molly says
What dip(s) do you serve these with? Can’t wait to try them!!
Kay says
Try white country pepper gravy, or a half mustard-half Mayo.
Thelma says
LOL
GT says
I may have finally found the excuse I have been needing to justify buying that Kitchen Aide mixer i have been wanting! I love these but cannot say the thought of hand mixing them excites me… LOL
Brenda says
Use disposable gloves. Cleanup is much easier.
Kay says
Brenda, that’s exactly what I do. I have a stand mixer, but use disposable gloves. A lot easier.
Charlotte Fordham says
You definitely should not wait on that KitchenAid! I waited for 15 long years and I now cry thinking about the many hours I wasted! Baking is only ONE of the many cool things I use mine for. I have the grater attachments….I make carrot cakes and grate carrots, endlessly grate huge amounts of cheese for my famous Pimento Cheese, grate veggies to sneak them in my dog’s food. etc. I have the pasta maker attachment and have made delicious pasta many times over. I have also used the grinder attachment to make raw dog food and create my own bulk sausage out of bison! I love “Old Red” my red KitchenAid. Every time I take the old girl out. I ask myself why I never treated myself to one sooner! Luckily, my best friend got tired of hearing about me wanting one and gave it to me as a gift……I think she was banking on me sharing everything I used the mixer to make! lol As Nike says, JUST DO IT!!! You will not regret it!
Eddie says
I have them in the oven right now,they are smelling so yummy🌺
Sam says
I made these today. When i had gone to the store, I thought they needed 8oz of cheese, but realized it was a pound. I was making two batches at once. I used pepper jack for one pound, mild cheddar for 8 oz and mozzarella for the other 8 oz. I also threw in 4 oz of goat cheese that kind of tasted like feta. They were really good. The last time I made them, I tried different cheeses. One with sharp cheddar, one with Pepper Jack, and one with cream cheese also. My family chose the pepper jack unanimously. (I am the only one who eats pepper jack around here by the way.) They were all surprised that they chose that one, but they did.
Sherry says
Great ideas…I am baking some now with different cheeses.
C.H. says
This, by far, is the easiest, best tasting sausage ball recipe I’ve ever had. So simple. I did add the milk which I think makes the difference in how moist they are and how moist they stay! Thanks for sharing…looking forward to trying these with a variety of spices.
Sue says
These look super, I will be trying them for our family zoom Christmas Eve “party”
We sure do have raw, sausage meat available here in Alberta, Maple Leaf Natural Sausage Meat is available in the meat freezer at Sobeys, Save On, Superstore, Co Op…. It is breakfast sausage without the casings. It is packed in a plastic tube. A staple in my kitchen.
Charlotte E. Fordham says
I just love these classic little balls of delight! (now I am snickering!) My mother used opt make these over the holidays and they bring back such great memories. I even love them cold! Appreciate you sharing!
Claire says
These sound so yummy, I’ll have to try them!
As for the sausage, if I plan ahead I go to the Farmer’s Market and pick up some flavoured ground meat there. Little pricey, but delicious.. Otherwise I’ve started taking the DIY approach. 1 lb of ground pork, sausage seasonings (lots of recipes out there, mine is usually a generous amount of poultry seasoning, salt, pepper and some fennel, maybe more sage if you like that). Use anywhere you’d use sausage meat. I’ve also done this with ground chicken/turkey for a lighter option. I might try to make it with that!
Katherine says
These are great! And adding chopped green onion made these super-great.
S. Weber says
Only used half pound of shredded cheese and had no issues. I live in Canada and had no issues finding ground sausage tubes in the freezer section of my grocer. Had to add a couple sausages minus casings to add up to a pound of meat. Flavoured with onion salt and the chives and these are so amazing. Will make every year now for Christmas
Jordan says
Very good! I’ve tried several different recipes and this is the best!!
Sandy Rosenberg says
These are delicious! Any tips on how to keep the shape?
Bree says
Put your mix in the fridge for about 30 min before forming balls – fats from sausage and cheese will harden, making the shape easier to keep. Work fast and with a melon baller (or some such kitchen tool, place on cookie tray that has been lined with parchment paper – get it in the pre-heated oven quick. The outside will cook quickly and hold the shape.
Sheri says
When mine go flat, friends call them sausage cookies. Not a bad name!
Kelley Horner says
How does it freeze? Would I be able to freeze the dough prior to cooking it
Lucia Skelly says
Can the sausage balls be frozen then fried once thawed?
Mr. Kitchen Magpie says
Yes for sure.
Steve Smith says
Made it with homemade venison/pork sausage. Added a touch extra milk. Just two of us so I divided and froze about 1.5 lbs. Delicious. Going to try a couple different dipping sauces next time.
bree says
Alt recipe calls for cream cheese for moisture. Might try it with a 1/4 c cream cheese instead of milk.
Michelle says
Can you make these a day ahead?
Karlynn says
They are best made the day you eat them, texture and moisture-wise!
sherry says
I made mine the night before with bagged cheese and they were great
timothy says
if you can’t find “hot sausage” you can always try looking on amazon
Jeanne Thompson says
OMG! That tip about using the mixer is a game changer! Thanks!
Kathy says
I use sweet Italian sausage when I make mine
JoJo says
I’ve made these several times since last thanksgiving and they are always a hit! I add hot sausage, and the green onions so delicious
Serve with sausage gravy
Very welcome each time and everyone’s request
C. says
I cooked my sausage and microwave the cheese. I add cooked sausage and melted cheese to dry mix. They keep the ball shape. It can be frozen after baking.